Author Topic: South Side Thin Crust..  (Read 14240 times)

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Offline itsinthesauce

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Re: South Side Thin Crust..
« Reply #25 on: February 15, 2007, 03:44:10 PM »
Witt,

Of all the pizza places, I think Aurelio's has the best sauce!


Offline itsinthesauce

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Re: South Side Thin Crust..
« Reply #26 on: February 15, 2007, 03:45:33 PM »
I should add to that. I think they merely use Puree mixed with about 30-35% water and sugar...a lot.

Offline loowaters

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Re: South Side Thin Crust..
« Reply #27 on: February 15, 2007, 04:15:46 PM »
Like Witt, I'm happy this topic has taken off.  I've been using my Malnati's recipe with an eyeballed amount of extra flour (to really dry it out) just before rolling it out to come up with my thin crust but it's not quite right.  I'm hoping some good responses come from this then someone can come up with a bakers formula for it.  Why do I need a bakers formula?  I can't make chocolate chip cookies using volume measurements without creating an over sugared, chocolate lumped coaster or a tooth breaking rock so to try volume measurements with my beloved pizza might be a nightmare.

Loo
Using pizza to expand my waistline since 1969!

Offline goosen1

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Re: South Side Thin Crust..
« Reply #28 on: February 17, 2007, 07:26:20 PM »
OK guys and gals... I think this one is a hit.... Hey Witt... Give this one a try, I think this one is not to far off of Aurelio's dough. I really can't tell right now but my mouth is buzzing away from the hot peppers that I have put on my pizza tonight!!!! I make the recipe that itsinthesauce has a few posts up. I made 2 pizzas and the last dough ball is in the icebox chilling for tomorrow. I'm going to see how it is for a 24hr rise

Jeff..

ps..  here is a pic of one of them I made tonight

Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline itsinthesauce

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Re: South Side Thin Crust..
« Reply #29 on: February 18, 2007, 07:52:37 AM »
That works for me!

Offline kramer73

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Re: South Side Thin Crust..
« Reply #30 on: March 13, 2013, 12:27:06 PM »
made this last night along with a NY style.  This one was tasty! 

Offline wrm2012

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Re: South Side Thin Crust..
« Reply #31 on: April 05, 2013, 08:47:22 AM »
I used Itsinthesauceís recipe for my first try for a Cthin pizza.  I made it in a 16 inch solid cutter pan.  I tried reducing the recipe by 1/3 and next time will make the recipe just as it is for 3 16 inch pizzas.  I did have a little trouble getting it to fit the pan could have used just a little bit more dough.  I did press it down to at least fit the bottom of the pan, and boy was it thin in spots. I also should have used a little more oil in the pan as it stuck to the pan.  But wow what a great tasting pizza.  I probably also used too much cheese on it but dang was it good.  I made the dough the day before and after the first rise I punched it down and put it in the fridge.  How long will this dough last in the fridge?  This was my 3rd home made pizza and was my daughterís favorite and she has always said she didnít like thin pizza. LOL

Offline The Dough Doctor

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Re: South Side Thin Crust..
« Reply #32 on: April 05, 2013, 09:46:41 AM »
Ed and Joe's Pizza was a family favorite after we moved into town (Tinley Park) from the farm. I was 10-years old at the time and everytime I go back to Chicago to visit family we always get a thin crust pizza from Ed and Joe's. Yup, they are still in business after over 55-years, and the best part is that for all practical purposes, their pizza hasn't changer one bit! Only the very edges of the 4 corner pieces (party cut) have a little crisp to them, that's why they're always the first to go. The rest of the slices are akin to a piece of wet pasta, but a lot better tasting. Beggar's Pizza, a south side chain does a pretty decent job on this type of pizza too.
Tom Lehmann/the Dough Doctor

Offline BTB

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Re: South Side Thin Crust..
« Reply #33 on: April 09, 2013, 09:34:30 AM »
Tom, you bring back some good memories for me.  Ed and Joe's in Tinley Park, IL, was one of my favorite pizzas when we lived in the south suburbs of Chicago for many years.  It has won many awards for best pizza and is still going strong I understand.  Living in Florida now, I miss those great old mom and pop pizzerias.  I understand from their website that they ship frozen pizzas now also.  Hmmmm. 

Other great thin crust pizzas in the south burbs that I recall were Joe Aurelio's place in Homewood, Nino's, Papa's, Fox's and many others.                       --BTB


Offline Markap

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Re: South Side Thin Crust..
« Reply #34 on: August 25, 2013, 02:00:06 PM »
Tom, you bring back some good memories for me.  Ed and Joe's in Tinley Park, IL, was one of my favorite pizzas when we lived in the south suburbs of Chicago for many years.  It has won many awards for best pizza and is still going strong I understand.  Living in Florida now, I miss those great old mom and pop pizzerias.  I understand from their website that they ship frozen pizzas now also.  Hmmmm. 

Other great thin crust pizzas in the south burbs that I recall were Joe Aurelio's place in Homewood, Nino's, Papa's, Fox's and many others.                       --BTB

Papa's  - My all time fav! I worked there for a few years too.. Man If I could find the sauce Id be in heaven.. BTW Papa's use a pre formed pre cooked dough , I remember it had holes uniformly through it (reminds me of the supermarket ones you find today, only thinner). came in bags from the vendor. They had a machine for adding the sausage, you would place the pizza under it and it would squeeze out pieces and cut them off, did the whole pizza in one go. They also had a rotating stone shelved oven 480-490 degrees.

Offline CDNpielover

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Re: South Side Thin Crust..
« Reply #35 on: August 25, 2013, 03:39:51 PM »
Papa's use a pre formed pre cooked dough , I remember it had holes uniformly through it (reminds me of the supermarket ones you find today, only thinner). came in bags from the vendor.

ewwww   :-D

Offline BTB

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Re: South Side Thin Crust..
« Reply #36 on: August 27, 2013, 08:35:27 AM »
Papa's  - My all time fav! I worked there for a few years too.. Man If I could find the sauce Id be in heaven.. BTW Papa's use a pre formed pre cooked dough , I remember it had holes uniformly through it (reminds me of the supermarket ones you find today, only thinner). came in bags from the vendor. They had a machine for adding the sausage, you would place the pizza under it and it would squeeze out pieces and cut them off, did the whole pizza in one go. They also had a rotating stone shelved oven 480-490 degrees.
Boy, I remember Papa's, too.  Very thin, crispy and tasty.  I always wondered what happened to them.  So much competition had grown up in the area.   --BTB